These Copycat Milano Cookies are easy to make and delish. Enjoy 2 shortbread cookies sandwiched together with chocolate. The perfect after dinner dessert
Copycat Milano Cookies
Why buy Milano when they’re so easy to make at home? These Copycat Milano Cookies feature a crumbly shortbread cookie with a creamy dark chocolate center. It’s messy, chocolaty and delicious.
I couldn’t help myself.. I just had to overfill them. When you sandwich them, the filling oozes out. It may not look pretty for a few people, but for me, more chocolate = more flavor.
When I was little, I lived in Venezuela. We traveled to New York once or twice a year. One of the things I craved every time we entered US soil was Milano Cookies. I remember that inside the bag there were 3 or 4 cookies in a little paper basket, underneath that paper, there were 2 more baskets.
You would know how many there were left, by sticking your arm inside. If you had to dig deep, you were in trouble. My brother used to eat them all.. At the end, we had to fight for them.
When I moved here in 2002, I noticed that the people at Pepperidge Farm came out with tons of variations: double chocolate, mint, mocha chocolate, etc. I’ve tried them, love them and now my new fave is the double chocolate.
Making these Copycat Milano Cookies is so easy. All you need is a few ingredients and a sweet tooth. The process is fast and piping them didn’t go so bad as I thought it would. I just used the biggest round tip I had and piped out long ropes. See?
The more pressure you apply to your piping bag, the wider the cookies will be.
I hope you can try these delicious Copycat Milano Cookies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 1/2 cups of all-purpose flour
- 1 cup of unsalted butter ( 2s sticks) at room temperature
- 1/2 cups of powdered sugar
- 2 eggs
- 1 egg white
- 1 1/2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 1 Teaspoon of Baking Powder
- 1 cup of Dark chocolate chunks
Preheat oven to 325 degrees F.
Line 2-3 cookie sheets with parchment paper
In a bowl place the flour, salt and baking powder together. Mix to combine
In the bowl of a mixture, cream together the sugar and butter on medium speed. About 3-4 minutes
Scrape the borders and bottom of your mixer with a spatula
Add the eggs and the egg white on at a time and mix well after each addition
Pour in the vanilla extract
In 2-3 batches, add the dry ingredients
Cut the corner of a zip-top bag and insert a round piping tip on that corner (optional)
Add the cookie dough into the zip-top bag and pipe wide logs on the cookie sheet. Make sure they are separated as they tend to expand in the oven
Bake for 13-14 minutes or until browned on top
Remove from oven and let them cool on a cooling rack (they will get crunchy at this point)
Melt chocolate in a small saucepan
Spoon melted chocolate on the bottom surface of a cookie. Sandwich with another cookie
Let this mixture dry at room temperature
Keep cookies fresh in an airtight container
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